Santa Fe Enchiladas

4 boned and skinned chicken breast halves,
    boiled and shredded
1/2 onion, chopped
3 crushed garlic cloves
1/2 cup cilantro, more if needed
6 flour tortillas
1 large block jalapeno jack cheese, shredded
Sour cream

Red Enchilada Sauce:
5 dried Pasilla chiles, stemmed and seeded
3 dried California chiles, stemmed and seeded
2 cups chicken stock, hot
1/4 cup fresh cilantro leaves
3 garlic cloves
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon red wine vinegar
1 tomato, chopped
Coarse salt, to taste
2 tablespoons vegetable oil
Freshly ground black pepper, to taste

MAKE ENCHILADA SAUCE IN ADVANCE, UP TO A DAY IF DESIRED: Over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes.

In a blender, place the chiles and stock. Blend until chopped. Add the cilantro, garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth.

Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.

Assemble enchiladas: In a large saute pan, saute onion and garlic in 2 tablespoons of olive oil. Throw in shredded cooked chicken and toss with a little bit of the enchilada sauce, enough to coat. Squeeze in a limes juice, if desired. Continue to cook, just until warmed through.

Warm flour tortillas and fill about 6 with a little chicken mixture and a little shredded jalapeno jack cheese. Roll and place in a 13 x 9-inch casserole dish sprayed with Pam. Top with enchilada sauce and more shredded jack cheese. Bake in 375 degree F oven until thoroughly warmed through, about 30-45 minutes.

Yield: 6 large enchiladas